Pin it The smell of hot sauce and sizzling oil used to wake up our house on Sunday mornings when my sister came home from college. She'd stand at the stove, sleeves rolled up, turning these little golden orbs in a pan while the rest of us crowded around the kitchen island. No one asked what they were—we just knew they'd be gone in minutes. That first bite, with the cheese stretching between your fingers and the bacon adding that smoky surprise, became the thing we all looked forward to more than the actual Sunday dinner.
I made these for a game night once, thinking I'd double the batch to be safe. They disappeared before halftime, and I spent the rest of the evening fielding texts asking for the recipe. One friend swore she tasted something familiar but couldn't place it—it was the garlic and onion powder working quietly in the background, rounding out the heat. Now I keep a batch in the freezer, breaded and ready to fry, because you never know when you'll need to impress someone on short notice.
Ingredients
- Mozzarella cheese: Use low-moisture mozzarella so it melts without turning watery, and cut the cubes small enough to tuck inside the chicken without breaking through.
- Cooked bacon: Crumble it fine so it wraps neatly around the cheese and distributes evenly in every bite.
- Ground chicken: Leaner than beef but still moist enough to hold a seal when you wrap it around the filling.
- Buffalo sauce: Split the batch—half goes into the meat for flavor, the other half coats the bombs right before serving for that glossy, tangy finish.
- Garlic powder, onion powder, paprika: These three quietly build depth and keep the chicken from tasting flat.
- Panko breadcrumbs: Their jagged edges catch more oil and bake up crunchier than regular crumbs, which makes all the difference.
- Eggs and flour: The classic dredging duo that locks the coating onto the chicken and keeps it from sliding off in the fryer.
- Vegetable or canola oil: Both have high smoke points, so they fry clean without burning or leaving a heavy taste.
Instructions
- Prep the filling:
- Cube the mozzarella into bite-sized pieces, then wrap each one in a small pinch of crumbled bacon. This step keeps the cheese from leaking out during cooking and adds a smoky layer right at the center.
- Season the chicken:
- In a large bowl, mix the ground chicken with half the buffalo sauce, garlic powder, onion powder, paprika, salt, and pepper until everything is evenly distributed. Don't overmix or the meat gets tough.
- Form the bombs:
- Scoop a heaping tablespoon of chicken, flatten it in your palm, and press a bacon-wrapped mozzarella cube into the center. Fold the edges up and around, pinching to seal completely so no cheese escapes.
- Bread them:
- Roll each ball in flour, dip it in beaten egg, then coat it thoroughly in panko, pressing gently so the crumbs stick. Set them on a plate while you finish the rest.
- Fry or bake:
- For frying, heat oil to 175 degrees Celsius and cook in batches for 5 to 6 minutes, turning often, until golden and cooked through. For baking, arrange on a greased tray and bake at 200 degrees Celsius for 18 to 20 minutes.
- Finish with sauce:
- While the bombs are still hot, toss them gently with the remaining buffalo sauce so it clings to the crispy coating. Serve immediately while the cheese is molten.
Pin it The first time I served these at a potluck, I watched a friend bite into one and immediately close her eyes. She didn't say anything for a few seconds, just chewed slowly, then looked at me and asked if I'd made them from scratch. That quiet moment of surprise—when someone realizes homemade can taste this bold—is why I keep coming back to this recipe.
How to Store and Reheat
Once cooled, these bombs keep well in an airtight container in the fridge for up to three days. To reheat, pop them in a 180-degree oven for about 10 minutes so the coating crisps back up—microwaving will make them soggy. You can also freeze them after breading but before cooking, then fry or bake straight from frozen, adding a few extra minutes to the cook time.
Serving Suggestions
These are rich enough to stand alone, but a cool ranch or blue cheese dip balances the heat and adds a creamy contrast. I like to serve them on a wooden board with celery sticks and carrot ribbons, which gives people something crunchy and light to nibble between bites. For a casual dinner, pair them with a simple green salad dressed in lemon and olive oil.
Variations and Swaps
If you want to dial down the spice, mix the buffalo sauce with melted butter or swap it for a milder hot sauce. You can also use ground turkey instead of chicken, though it tends to be a bit drier, so add a tablespoon of olive oil to the mix. For a different flavor profile, try pepper jack cheese in place of mozzarella, or toss in some finely chopped jalapeños with the bacon.
- Use smoked mozzarella for a deeper, campfire-like flavor.
- Add a pinch of cayenne to the breadcrumb coating if you like extra heat on the outside.
- Swap panko for crushed cornflakes for an even crunchier shell.
Pin it These little bombs pack more flavor than their size suggests, and they've never failed to turn a quiet evening into something worth gathering around. Make a batch, share them warm, and watch how quickly they disappear.
Recipe FAQs
- → Can I bake these instead of frying?
Yes, place the breaded bombs on a greased baking tray and bake at 200°C (400°F) for 18-20 minutes until golden and cooked through.
- → What type of mozzarella works best?
Use fresh mozzarella cut into cubes for the best melt. Low-moisture mozzarella also works well and holds its shape during cooking.
- → How do I prevent the cheese from leaking out?
Ensure the chicken mixture completely seals around the bacon-wrapped cheese cube with no gaps. Chill the formed bombs for 15 minutes before coating to help them hold together.
- → Can I make these ahead of time?
Yes, assemble and bread the bombs up to 24 hours in advance. Store covered in the refrigerator, then fry or bake just before serving.
- → What dipping sauces pair well with these?
Ranch dressing and blue cheese dip are classic choices. Garlic aioli or a cooling sour cream-based dip also complement the spicy buffalo flavor beautifully.
- → How can I make them less spicy?
Use a mild buffalo sauce or mix the sauce with melted butter to reduce heat. You can also decrease the amount of buffalo sauce in the chicken mixture.